Thursday Recipe - Spinach Salad

Guess what? It's National Eat Bacon Week! So in honor of that new holiday—

What do you mean it isn't a real holiday? It should be. Okay, I admit I just made it up. Bacon is one of the four basic food groups at my house. The others are chocolate, cold cereal, and granola bars.

Bacon can be healthy, if you add in enough other vegetables. Here's one of my kids' favorites with bacon.

Spinach Salad

1/2 c. red onion, sliced very thin
2 T. white vinegar

6 slices bacon
6 c. fresh spinach
1/2 c. dried cranberries
1 small can mandarin oranges, drained
1/2 c. roasted salted pecans, chopped
Poppy Seed Dressing (see below)

Put onion and vinegar in small bowl, set aside (if the onion is really mild you can skip this step). Cook bacon until crisp. Cool and crumble into small pieces. Arrange spinach on a large platter. Drain vinegar from onion. Top with cranberries, oranges, and onion. Serve with dressing.

Poppy Seed Dressing

3 limes
1 T. vinegar
1/4 c. sugar
1/2 t. ground black pepper
1/2 t. salt
1/2 t. dry mustard
1/2 c. vegetable oil
1 T. poppy seeds

Grate the zest from the limes, you need about 2 t., then juice the limes. Measure 2 T. lime juice into a small mixing bowl. Add the zest, sugar, pepper, salt, and mustard. Beat with a mixer until the sugar is dissolved. Slowly add the oil, beating well after each addition. Dressing should thicken when you're adding the oil. Stir in poppy seeds. Cover and refrigerate for at least an hour. If it separates, just stir before serving.

Homemade Chili

As another cold spring storm rolls in, tonight's dinner fits the bill of hot and filling and easy - chili, made fresh. Since I'm allergic to cilantro and can't stand most canned chili, here's my take on it. Though it does take some time to simmer, it's fast to throw together, even using dried beans. The house smells so good as it cooks. After the beans are soft, you can throw the rest into a crockpot to cook if you like, it takes about 6 hours on low or 4 on high. Make it hotter by adding more cayenne powder or chopped jalapenos.

Chili

2 c. dried beans, any variety (pinto, black, kidney, navy, etc.)
5 c. warm water
1 lb. hamburger
1 onion, chopped
1 4 oz. can chopped green chilies
1 quart canned tomatoes or 2 18 oz cans diced tomatoes
1 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. dried oregano
2 t. salt
1/2 t. ground black pepper
OPTIONAL:
1 t. cinnamon
1 t. cayenne powder

Put beans in a pot and cover with water. Bring to a boil. Turn off heat. Cover, and let sit for one hour. Drain beans. Add 5 c. water. Cover and simmer for 1 1/2 hours until beans are soft. Add water if needed as they cook. They should always just be covered.

Brown hamburger, drain grease. Add browned burger, onion, tomatoes, green chilies, and spices to beans. Cover and cook for 3 - 4 hours, stirring occasionally. Salt to taste and serve with corn chips, sour cream, green onions, cheddar cheese, salsa, etc.

Butternut Custard

In honor of the March snowstorm now blowing through my yard, I'm posting this recipe. Part pumpkin pie, part baked pudding, it's all delicious. So bake some this week and curl up with a bowl. And don't feel guilty - it's low fat, low sugar, high fiber, just good for you and good to eat.

Enjoy!

Butternut Custard

1 medium butternut squash - about 2-3 pounds
3/4 c. milk
4 eggs
1 c. brown sugar
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt

Split squash in half lengthwise, scoop out seeds. Place squash in 9x13 pan and cover with foil. Bake at 350 until very tender, about one hour. Let cool. Scoop out flesh. Place 2 c. butternut squash in blender. Add milk and eggs. Puree until smooth, about one minute, it will be very thick. Pour into bowl. Add sugar and spices. Beat with whisk until smooth. Pour into well-greased 9x13 pan, spread evenly. Bake at 400° F for twenty minutes, turn heat down to 325° about 45 minutes, until filling is set and toothpick comes out clean. Serve warm with whipped topping.

Food for the Soul - Chicken soup my way

Ever have one of those family recipes that is more than just food? Comfort food for me feeds the soul and heart. This recipe is one of those my family requests, especially in those dreary days before spring decides to actually arrive. Enjoy it with fresh bread, crackers, or our favorite, garlic croutons. I love it because it's quick, easy, and fairly light on the waistline while being very satisfying.

Chicken Soup

1 lb chicken, boneless skinless breasts preferred, cut in small chunks
1 onion, chopped
2 T. butter
4 c. carrot slices
2 c. celery slices
2 T. candied ginger, minced fine
1/2 t. black pepper
1 t. dried parsley (or 1 T. fresh, chopped fine)
1/2 t. garlic powder
1/4 c. chicken soup base (I like the vegetarian version Blue Chip Baker makes) OR 6 chicken bouillon cubes
8 c. hot water
2 c. egg noodles

Melt butter in large pot. Add chicken and onion. Saute until meat is almost cooked and onion is soft. Add everything else except noodles. Cover and simmer for 30 minutes until carrots are soft. Adjust seasonings, adding salt to taste. Add noodles, cook 3 - 4 minutes longer. Serve immediately.

Chicken with Rice: Substitute 1 c. uncooked rice for the noodles. Add with the carrots. Cover and simmer soup for 45 minutes. Season to taste and serve.